Preheat oven to 350°F. Season salmon with salt, pepper, and garlic powder.
Bake salmon for 15 minutes, then remove.
Mix rice with korean cooking vinegar to make sushi rice.
Press rice evenly into a baking dish.
Shred salmon and mix with mayo, masago, and soy sauce.
Crumble and layer roasted seaweed over the rice.
Spread salmon mixture evenly on top.
Drizzle with mayo and sriracha.
Sprinkle generously with furikake and green onions.
Bake 10 minutes, then broil approximately 2 minutes until lightly crispy.
Scoop with seaweed and serve with cucumber and avocado.
